21. Mechanistic studies of starch retrogradation and its effects on starch gel properties. (November 2021) Authors: Liu, Xia; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shujun Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
22. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis. (15th September 2020) Authors: Chao, Chen; Huang, Shiqing; Yu, Jinglin; Copeland, Les; Wang, Shuo; Wang, Shujun Journal: Carbohydrate polymers Issue: Volume 244(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
23. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. (15th August 2015) Authors: Wang, Shujun; Wang, Jinrong; Zhang, Wei; Li, Caili; Yu, Jinglin; Wang, Shuo Journal: Food chemistry Issue: Volume 181(2015) Page Start: 43 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
24. New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch. (November 2021) Authors: Huang, Shiqing; Chao, Chen; Yu, Jinglin; Copeland, Les; Wang, Shujun Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
25. New insight into the interactions among starch, lipid and protein in model systems with different starches. (March 2021) Authors: Cai, Jingjing; Chao, Chen; Niu, Bin; Copeland, Les; Yu, Jinglin; Wang, Shuo; Wang, Shujun Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
26. New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. (15th July 2020) Authors: Liu, Yi; Chao, Chen; Yu, Jinglin; Wang, Shuo; Wang, Shujun; Copeland, Les Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
27. Structural disorganization of cereal, tuber and bean starches in aqueous ionic liquid at room temperature: Role of starch granule surface structure. (15th April 2021) Authors: Zan, Ke; Wang, Jinwei; Ren, Fei; Yu, Jinglin; Wang, Shuo; Xie, Fengwei; Wang, Shujun Journal: Carbohydrate polymers Issue: Volume 258(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
28. Structure and Functional Properties of Purple Yam (Dioscorea alata L.) Starch from China. (2nd March 2022) Authors: Lu, Kui; Liu, Xia; Yu, Jinglin; Wang, Shujun Journal: Stärke Issue: Volume 74:Number 5/6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗